Pork chops stuffed with mozzarella and prosciutto and then breaded and fried. Pretty straightforward as guilty pleasures go and pretty tasty as well. A little nutmeg goes a long way in giving this dish a bit of personality. All in all, another winning dish from Ada Boni’s The Talisman Italian Cook Book.
4 pork chops, inch thick
1/8 lb mozzarella, sliced thin
4 slices prosciutto
1 egg, lightly beaten
1/2 cup bread crumbs
3 tbsp olive oil
- Butterfly each of the pork chops.
- Place 1 slice of both mozzarella and prosciutto inside along with a dash of nutmeg and salt and pepper. Fold over.
- Dip each chop in egg batter then dredge in bread crumbs and in the olive oil for 20 minutes on each side at medium heat.